Shelly's Recipe

CRAB AU GRATIN - NEW ORLEANS STYLE

Category: Fish and Seafood

1 lb jumbo lump crabmeat
3 1/2 cups hot whipping cream
1/4 cup butter
1/4 cup each diced celery and onions, chopped red and yellow green bell peppers, and green onions
1 tsp diced garlic
1 oz dry white wine
1 tbsp lemon juice
Hot pepper sauce
1/4 cup grated cheddar cheese
1/4 cup chopped parsley and chopped green bell pepper
3 tbsp flour

Preheat oven to 375. In a heavy bottomed 2-quart saucepan, melt butter over medium high heat. Add the vegetables and garlic and saute 3-5 minutes or until vegetables are wilted. Be careful not to brown the vegetables. Sprinkle in the flour and blend into the mixture.

Whisk hot cream into saucepan, stirring constantly until thick cream sauce is achieved. Reduce heat to simmer. Add next 3 ingredients. Sprinkle in half the cheddar cheese, stirring constantly until cheese has melted. Season to taste with salt and pepper. Add chopped parsley and green bell pepper. If mixture becomes too thick, add a small amount of hot water or whipping cream.

Place equal parts of lump crab in the bottom of 6 au gratin dishes, top with sauce and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbly. Serves 6